Sour Ale - Gueuze

Top 10 Gueuze Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
kettle sour	5.5 gal	6.03%	14.3	1.062	1.016		Partial Mash	1973
Lambic using Turbid Mash	12 L	6%	9.27	1.050	1.004		BIAB	1965
Base Gose (with fruit addition)	6 gal	4.92%	0	1.051	1.013		All Grain	1818
Smoked Gose	4 gal	4.32%	13.27	1.044	1.011		All Grain	1554
Simple Gueuze	5.5 gal	4.64%	0	1.044	1.008		All Grain	1250
Ginger Gose	5.5 gal	4.91%	8.18	1.045	1.007		BIAB	1171
Psudo-Lambic	6 gal	4.97%	6.97	1.047	1.009		All Grain	1070
Pop gueuze the weasel	5 gal	5.64%	0	1.053	1.010		All Grain	921
Gose Gossage	5 gal	5.02%	9.61	1.050	1.013		All Grain	902
Basic Geuze	5.5 gal	5.39%	0	1.055	1.014		All Grain	765

Newest Gueuze Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mom Jeans	46 gal	5.62%	2.26	1.053	1.010		All Grain	3
Sour boi	6 gal	4.82%	8.62	1.052	1.015		extract	20
Pink Mango Sour	5.5 gal	5.52%	9.42	1.052	1.010		All Grain	41
Gose1	20 L	4.64%	0	1.043	1.008		All Grain	38
Peach Wit	5.5 gal	4.51%	12.88	1.047	1.013		All Grain	44
sour dicks	21 L	6.33%	9.95	1.066	1.018		All Grain	49
Gose - Razz	5.5 gal	5.59%	10.49	1.053	1.010		All Grain	35
Fig-ure It Out Sour	5.5 gal	4.96%	3.38	1.049	1.011		Partial Mash	83
B.Waters Wht: Lime sour	5.5 gal	5.23%	17	1.057	1.017		All Grain	143
Dry-hopped kettle sour [Master]	26 L	4.96%	16.67	1.050	1.013		All Grain	43

Fermentables Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Acidulated Malt	19	German	Grain	acidulated malt	3.4°L	27	12%	3% - 26%
Pale 2-Row	14		Grain	base malt	1.8°L	37	42%	10% - 67%
German - Pilsner	14	German	Grain	base malt	1.6°L	38	50%	20% - 91%
American - White Wheat	13	American	Grain	base malt	2.8°L	40	39%	22% - 55%
German - Wheat Malt	12	German	Grain	base malt	2°L	37	34%	4% - 60%
American - Pilsner	12	American	Grain	base malt	1.8°L	37	37%	22% - 54%
American - Wheat	9	American	Grain	base malt	1.8°L	38	40%	24% - 61%
Dry Malt Extract - Wheat	5		Dry Extract	extract	3°L	42	18%	12% - 31%
German - Vienna	5	German	Grain	base malt	4°L	37	16%	8% - 24%
Flaked Wheat	5		Adjunct	raw	2°L	34	19%	10% - 33%

Hops Used In Gueuze Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	10	3.5	83%	50% - 100%
Cascade	4	7	79%	15% - 100%
Willamette	4	4.5	88%	50% - 100%
Mosaic	3	12.5	59%	20% - 100%
Fuggles	3	4.5	89%	67% - 100%
Citra	3	11	46%	30% - 100%
Azacca	2	15	100%	100% - 100%
Tettnanger	2	4.5	50%	50% - 50%
Domestic Hallertau	2	3.9	100%	100% - 100%
Nelson Sauvin	2	12.5	38%	33% - 46%

Steeping Grains Used In Gueuze Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range

Yeasts Used In Gueuze Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - American Ale Yeast US-05	11	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - German Ale 1007	4	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - German Ale/ Kölsch Yeast WLP029	4	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - California Ale Yeast WLP001	3	White Labs	Ale	High	Medium	76.5%	68°F	73°F
Wyeast - Lactobacillus 5335	3	Wyeast	Ale	0.09	-	75%	60°F	95°F
Wyeast - Roeselare Ale Blend 3763	3	Wyeast	Ale	0.11	Variable	80%	65°F	85°F
White Labs - Belgian Sour Mix WLP655	2	White Labs	Ale	Med-High	Med/Low	75%	80°F	85°F
Wyeast - Kölsch 2565	2	Wyeast	Ale	0.1	Low	75%	56°F	70°F
Wyeast - Brettanomyces lambicus 5526	2	Wyeast	Ale	0.12	Medium	90%	60°F	75°F
Fermentis - Safale - German Ale Yeast K-97	2	Fermentis / Safale	Ale	.104	High	81%	54°F	77°F

Other Ingredients Used In Gueuze Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	6	Fining	Boil	46%	2% - 100%
Table Salt	4	Water Agt	Boil	25%	5% - 100%
Gypsum	3	Water Agt	Mash	23%	5% - 55%
Whirlfloc	2	Water Agt	Boil	51%	12% - 90%
Chalk	2	Water Agt	Mash	8%	2% - 14%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	29%	12% - 45%

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